Pie Crust – Favorite!

Our Favorite Pie Crust

I have an old recipe from my aunt Dot, that my mom used…it calls for Crisco shortening. A handful of years ago I decided I wanted to use something other than shortening. I found Martha Stewart’s recipe for pie crust and tried it. It was so wonderful I can’t imagine any way to alter or improve on it. AND it is made with a food processor…how simple can it get! A big thanks Martha!

Prep Time: 40 minutes
Total Time: 3 hours 30 minutes
Yield: Makes 1 crust

The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.


  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed

Note: High Elevation over 5000′ – Hungarian High Elevation Flour is a great replacement for all-purpose flour. I also added 2-4 Tbsp more water and 2 Tbsp more butter.


  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not over process.
  3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  4. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
  5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Cook’s Note
Always start with chilled dough and a well-floured work surface. Chilled dough does not soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.

This recipe can be found at the Martha Stewart site.

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My Aunt Dot’s Original Recipe from the 40’s and 50’s (that my mom had written down and gave me):


  • 2-1/4 c flour
  • 1 tsp salt
  • 3/4 cup Crisco

Cut into pea sized pieces with a pastry blender
Add 5 Tbsp cold water plus 2 extra if needed
Cut together.

Makes 1 Crust Pie
Cook at 475 degrees for 8-10 min.